Michael Krueger

- Lead line execution during service, setting pace, maintaining quality standards, and supporting a positive, professional kitchen environment

- Oversee station setup, prep, execution, breakdown, and cleanliness for all shifts

- Monitor food quality, portioning, and presentation to ensure consistency and guest satisfaction

- Train and mentor new hires on recipes, station organization, equipment use, and sanitation standards

- Communicate closely with front-of-house staff to ensure smooth service and resolve issues in real time

- Planned and directed daily food preparation while maintaining high standards of quality, efficiency, and teamwork

- Managed and led a kitchen team of 16 staff members, providing coaching, feedback, and performance accountability

- Developed, executed, and maintained recipe standards and prep systems to ensure consistency

- Oversaw food and labor cost controls, maintaining food cost under 30% and reducing costs by 7%

- Conducted monthly inventory and implemented cross-utilization strategies to minimize waste and prevent shortages

- Created prep lists, opening/closing checklists, cleaning schedules, and training guides

- Handled scheduling, ordering, vendor relations, and administrative kitchen duties

- Addressed and resolved service issues, staff concerns, and guest complaints professionally

- Ensured full compliance with food safety, sanitation, and health department regulations

- Served as second-in-command to the Executive Chef, supporting daily kitchen operations and service leadership

- Supervised line cooks and prep staff during high-volume service, maintaining organization, pace, and food quality

- Assisted with menu development, daily specials, and consistent execution of core recipes

- Monitored portion control, food presentation, and adherence to quality standards

- Supported inventory management, ordering, and cost control efforts

- Collaborated closely with front-of-house leadership to ensure smooth service and positive guest experience

- Enforced food safety, sanitation, and health department standards

- Conducted equipment inspections, routine maintenance, and participated in scheduled deep cleaning tasks